Triple Chocolate ‘Smores and Biscuit Brownies

29th November 2018

Triple Chocolate ‘Smores Brownies with Digestive Biscuits: the perfect cake to make on a cold winter day. This decadent recipe was served at Bonfire Night Feast, a three-course winter warmer hosted by Leisure, one of UK leading brands of range cookers.

Bonfire Night Feast

Bonfire Night Feast was hosted by Leisure at The Vinyl Factory in Soho.

Bonfire night, in my mind, marks the start of winter. I know, officially it begins with the winter solstice, but for me the 5th of November is like a switch that turns off the summer light and changes my mood with it. I bring out my winter clothes and boots, I unpack the warm duvet, and I start my Christmas shopping and holiday plans.

Winter is a season of shorter days and darker nights, but also of weekends spent at home, cooking meals for the family or watching a movie with a cup of hot chocolate and freshly baked cake. I barely cooked at home for months over the summer heat waves, but now I enjoy getting back into my kitchen and spending time cooking my favourite dishes.

Leisure Range Cookers

Having a kitchen that you love and are comfortable cooking in is so important, whether you are a confident home cook or not. Actually, people who seldom cook at home will benefit the most from using great quality appliances that are simple to use, but also practical and easy to maintain. Cooking ranges that make cooking easier and effortless, like Leisure.

The Leisure brand has over 120 years of range cooking history, since the introduction of the first ever range cooker in 1883. It’s a UK brand and they are proud to produce each on of their range cookers with the very highest quality and performance, combined with the latest cutting edge design.

The Bonfire Night Feast coincided with the launch of Leisure ‘Sustainable Guide to Feasting’. Divided into four food categories (dairy, veg, meat, fish), these food sustainability guides feature expert advice for choosing the most qualitative and sustainable options as well as offering recommendations to find the best quality products in your local area.

The guides answer questions such as: How can consumers be sure about the animals’ welfare? – How can I check I’m buying sustainably? – What labels should I look out for when buying fish and seafood? They are a fantastic resource to anyone looking to embrace a more sustainable approach to food in the UK.

On the night of the 5th November, the Leisure cooks showcased the durability, reliability and affordability of Leisure range cooker by preparing three courses for us.

The menu featured Curried Smoked Haddock Chowder as a starter. It was my favourite dish of the night and I am definitely going to make it again.

The main course was a Chipotle Beef Brisket served in a bread bun with Mojo Verde sauce, Hasselback Potato Skewers with parsley and garlic butter. The meat just melted into my mouth as I ate it with a generous dollop of green sauce and without the bread, because in my opinion it was not needed here. The crunchy, salty potatoes provided the perfect side for the meat.

These are not for the faint-hearted: dark chocolate and cocoa powder are combined with milk and white chocolate chips for a gooey brownie slice that is topped with soft marshmallows and Digestive biscuits.

Triple Chocolate ‘Smores Brownies

The triple chocolate brownies were purposely left a little undercooked to make each slice extra fudge-y and gooey. The ‘smores topping was piping hot and the crunchy biscuit bits added texture to the soft cake.

This recipe is a super sweet tray bake to bring to dinner parties this winter. Incredibly indulgent, but 100% delicious!

A few days later, I made a batch of these Triple Chocolate ‘Smores Brownies at home! I waited for the brownies to cool down to cut them into squares. I like my brownies when they have cooled down, but are still a little bit warm from the oven. Making these ‘smores brownies couldn’t be easier and rest assured that everyone you serve them to, will love them as well!

Ingredients

120g dark chocolate (70%), broken into small pieces

140g unsalted butter

250g caster sugar

½ tsp vanilla extract

3 eggs

30g cocoa powder, sifted

90g plain four, sifted

50g milk chocolate chips

50g white chocolate chips

5 Digestive biscuits

2 handfuls of large soft marshmallows

Preparation

Preheat your oven to 180C fan. Grease and line a 3-0x15cm tray with baking paper.

Melt the chocolate and butter in a bowl over a pan of simmering water, without letting the bottom of the bowl touch the water.

In a mixing bowl, whisk the sugar, vanilla and eggs together until light and fluffy.

Add the chocolate and butter mix into the egg cream and fold in.

Fold in the flour and cocoa powder, then the chocolate chips. Pour the mixture into the baking tray and spread out evenly. Push the marshmallows into the mix.

Bake in the oven for 20-22 minutes. Until a skewer inserted in the centre of the cake comes out clean.

Break each biscuit into roughly three pieces. Before the cake cools, add them evenly into the triple chocolate brownie mix, with half pieces sticking out.